We have always been a “porky-loving” family. And Roast Pork (siew yook) is one of our top favourites – every restaurant/makan place we go, if there is roast pork, we never fail to order it.
So, having been inspired by some great roast pork recipes and try-outs by some floggers – namely Camemberu and Precious Pea, I decided to give this a try last weekend. I followed Camemberu’s recipe as it was less complicated.
I used the simple marinade recommended, mainly:
I rubbed all the above onto the 1kg slab of pork belly and then let the pork sit in the fridge for a few hours. Precious Pea’s version had hers kept in the fridge for 3 days!
Before roasting I stabbed the pork skin as much as possible – so much so that the fork I used had bent! If you have a skewer, that would be a better tool. Warning: Poking raw pork skin is really hard work!!
I also heeded Camemberu’s advice to put some vegetables under the roasting pan, so I cut up some potatoes and carrots…
The juice and fats from the roasting pork dripped onto them and they were absolutely yummy!
I roasted the pork in 250 deg. Celcius for about an hour. After about 30 minutes, I could see the skin has already “risen” to give that crispy effect.
The sides were more “burned” than the centre. This being my first attempt, I now know that perhaps I should lower the temperature a bit and let the meat roast a bit longer so that the centre part will also “rise” well.
When I sliced the meat off, I could feel the crispiness as the knife went through it…
(sorry for the kinda yellowish pics – this was done at night and obviously my kitchen lights are not meant for good photography, hehe!)
For the next attempt, I think I should try some of the other tips given… like keeping the meat longer in the fridge and also putting a layer of salt on top of the skin before roasting.
Anyway, even though the skin was not 100% “risen”, we polished off the siew yook with no hesitation, haha!
Warning: When you roast this at home, make sure all your windows and doors are open as the wonderful fragrance of roasting pork will permeate every nook and corner of your house for hours! I could still smell it later that night up in my bedroom!!!
wah look very nice ler..tonite i try mine …actually i tried it b4 liao…all my colleagues say damn good wor..
Roast pork goes well with roasted apples too…
CUMI & CIKI says
looks good enough for me!
Dammit…now I’m hungry. o_0
derek: roast pork is good anytime, anywhere, hehe! I’m sure yours is yummy too!
cleffairy: Hmm…apples eh? Havent tried roasting that with meat before. Ok, will try that the next round!
ciki: Thanks… but must still improve – to perfect the crispiness factor!
bangsar-babe: Hehe…yeah, looking at food pics has that effect!
Very yummy looking.
wahh..looks soo gooood! Did u make any special sauce to eat it with?
eh so ngam i just ate roast pork! =P
one that stayed crispy from noon til now. hmmm … must be some secret recipe.
kudos on your 1st attempt
who care about the light, next time u do the “sui yuk” call me to come over, I’ll bring beer over…haha…cheers!!!
Precious Pea says
Do try my method and leave it longer in the chiller to ensure the skin is totally dried. Once i marinated only overnite and the skin didn’t rise up that well especially the middle part.
Yours actually looks very delicious. Somemore with pork oil infused potatoes! Yums!
wah…u can also make ‘siew yook’ ah?? i salute u!!
"Joe" who is constantly craving says
that is 1 very huge piece of pork!!! omg..home made siew yuk..does it cost a bomb to buy that cut of meat of that size?
Nic (KHKL) says
woah! another siew yoke post!!! best nyer!! 🙂
very good looking siew yoke there. just a drizzle of soy sauce and it’ll definitely go well with rice! yummy!!
wow i love roast pork! good job! tks for visiting my blog too..
i’m not sure if Breadou is available in your place.. but you can try Action City.
tummythoz: thanks :)… and very cholesterol-inducing & fattening too, LOL!
nomadgourmand: thanks 🙂 No, i didn't make any sauce to go with this – we just ate it as it was – hot & crispy, hehe!
J2Kfm: Thanks… ipoh has lots of great-tasting siew yooks, i know!
kennhyn: Hey, thanks for dropping by! I checked yr blog – wow, great BEER stuff there! Siew took goes well with beer? I thought red wine would be a better choice, no?
P.Pea: Thanks 🙂 Ya i know u kept yours in the fridge for 3 days! Dunno if i have that patience or not, LOL! But certainly worth a try to ensure 100% crispy skin!
chrisau: Yeah, it's actually easier than it seemed! Just marinate & roast, lol! Try it.
Joe: That piece was just above 1kg, i think and it cost about RM25. Somehow, siew yook won’t look right if it’s a small piece, hehe!
Nic: thanks, we’re all porky fans here 🙂 The 1st few slices didn’t need any sauce, they went straight down our tummies from the oven. After that only we ate the rest with rice!
Little Inbox says
Wow, this in interesting! I want to try this out soon. I plan to cut the pork belly into smaller strips, so that it can cook faster. Dunno whether this theory work or not?
Princess Hadrianus says
wow, it looks really yummy..hehe, salivating already lor…i have not tried doing this at home. maybe i can officiate my oven by preparing something like this 😛
Little inbox: Hmm…i’m sure smaller strips of pork will work just as well!
Princess Hadrianus: Do try – it’s really quite easy!
Wow!!! It look yummy!! Siew Yoke all the way!! I want to eat now and it’s after midnight. Well done!
mysimplefood: Thanks 🙂 Make some & store it, then u can have siew yook at anytime u like, hehe!
ck lam says
wow…what a yummy looking piece of siew yok. Definitely no need to buy when you can roast such a nice piece of meat yourself.
ck lam: Thanks…yeah, if i rajin to roast this regularly lah… and also make sure got people eat it up leh!
Life for Beginners | Kenny Mah says
Oh you bring out the siew yoke fiend in me! 😉
Eh… now where did this come from? 😛
Wow!!!That is my husband’s favourite!!he loves pork!!!anything with pork is his fav.Thank you for the great recipe!!!!
Hope you try it out and let me know how it works!